Burdock Ducks Recipe

Prepare the brine

In a large pot, combine 8 cups water, kosher salt, brown sugar, dried burdock root (1 cup), sliced ginger, crushed garlic, peppercorns and bay leaves. Bring to a simmer to dissolve salt and sugar, then remove from heat and let steep 30 minutes to infuse. Cool to room temperature, then chill in the refrigerator until cold (about 1 hour).

Brine the duck

Rinse the duck and remove giblets. Submerge the whole duck in the chilled burdock brine (add more water if needed to cover). Place in refrigerator and brine 6–8 hours (up to overnight) to infuse burdock flavor and to season evenly.

Rinse and rest

After brining, remove the duck, discard the brine, rinse the duck thoroughly under cold water to remove excess salt, and pat dry inside and out with paper towels. Place on a wire rack and refrigerate uncovered for 1–2 hours to dry the skin (this helps crispness).

Marinade

Whisk together 1 cup soy sauce, 1 tbs mirin and 1 tsp sesame oil. Brush inside cavity and lightly coat the exterior of the duck with this mixture. Reserve remaining marinade for basting while roasting.

Preheat oven and prepare glaze

Preheat oven to 375°F (190°C). In a small saucepan, combine burdock powder, honey, rice vinegar, dark soy sauce and lemon juice. Warm gently over low heat, whisking until honey melts and burdock powder is incorporated into a syrupy glaze. Keep warm on lowest heat or set aside; it will thicken slightly as it cools.

Truss and season

Tuck the duck wings under and tie the legs together with kitchen twine. Rub the exterior lightly with olive oil, then season with freshly ground black pepper. Do not over-salt because the duck was brined.

Initial roast

Place the duck breast-side up on a rack in a roasting pan. Roast at 375°F (190°C) for 45 minutes to 1 hour, depending on size, until fat renders and skin begins to brown. Every 20 minutes, baste the duck with reserved soy marinade and accumulated pan juices to keep meat moist.

Apply burdock glaze and finish

Increase oven temperature to 425°F (220°C). Brush the burdock-honey glaze over the duck, coating evenly. Roast for an additional 12–15 minutes, watching closely so the glaze caramelizes but does not burn. Internal temperature should reach 165°F (74°C) in the thickest part of the thigh when measured with a probe thermometer.

Resting

Remove duck from oven and tent loosely with foil. Let rest 15 minutes so juices redistribute before carving.

Optional pan-sear for extra crispness

If skin needs extra crisping, heat 1–2 tsp olive oil in a large skillet over medium-high heat and sear breast skin briefly (1–2 minutes) to finish, then return to resting plate.

Carve and garnish

Carve the rested duck into breasts and legs. Spoon any remaining burdock glaze over the slices. Garnish with pickled burdock or kanzuri if using, sprinkle with sliced scallions and toasted sesame seeds.

Serve with cans

Arrange carved duck on a serving platter and place chilled beers or other canned beverages alongside. The burdock's earthiness pairs well with a crisp lager, pilsner or a citrusy IPA. Serve 4 cans for sharing (about 1 can per 1–2 people depending on portions).

Finish

Season to taste with coarse salt and extra black pepper at the table if needed. Enjoy warm.